Last month, my blogging buddy, Leigh Anne, shared some awesome Valentine’s Day recipes
. One of them was called Jam Diagonals. (Her blog is having technical issues right now, but I’ll add her link as soon as it works again.)
Normally, I would look past any cookie that was fruity (as opposed to chocolaty), but after seeing several people rave about them, I was like…why not?? And, I’m SOOOOO insanely
glad that I tried them. I love how the cookie part just crumbles instantly in your mouth, and the jam paired with a lemon icing is so nummy. I ate these for breakfast, lunch, and dinner for two days in a row!
So, Leigh Anne’s version is a bar, cut into diagonal pieces. When I did it like that…mine looked sloppy. Nothing like hers (lovely). I couldn’t bring myself to take a picture of. But, I loved them enough to figure out a shape that would do them justice when I made them. Introducing, Jam Rounds Also, I tried these cookies with several different flavors of jam and jelly. Strawberry jelly was too sweet, peach jam didn’t work with the lemon icing, raspberry was perfect.Oh, and I tripled the recipe…if you’re making cookies, you might as well make enough to share (or eat for every meal for the next 2 days.)
Ingredients: 1 1/2 cups butter, 3/4 cup sugar, 3 tsp. vanilla, 1/4 tsp. salt, 3 3/4 cups flour, raspberry jam, 2 1/2 cups powdered sugar, 12 tsp. lemon juice.
First, you cream your butter, sugar, salt, and vanilla in the mixer for a few minutes. Add the flour, gradually, and mix well. Oh, heat your oven to 350 degrees.
Roll the dough into small balls and place them on a parchment lined cookie sheet. Take your finger and gently flatten the dough, while making an indentation (little pocket) for the jam….see below…
Fill each pocket with a dollop of raspberry jam. The one mistake I made here was thinking I had enough jam. I didn’t realize that the cookies would spread like it did, and once they were baked, I wished there was more jam! Trust me on this…more jam.
Bake for about….hmmm…I think it was probably 18 minutes, or so. But, just watch it and take them out when you see just a hint of golden color. Let them cool on the pan.
Make the lemon icing by combining about 2 1/2 cups powdered sugar with 12 tsp. of lemon juice. The original recipe had less powdered sugar, but that’s because it needed to be thin for spreading. I wanted this icing to be a little thicker to somewhat hold it’s shape when I squiggled across the tops.
You’re done! Invite me over if you make them
Raspberry Jam Rounds with Lemon Icing
Raspberry Jam Rounds With Lemon Icing ~ Love This Cookie!
- 1½ cups butter
- ¾ cup sugar
- 3 tsp. vanilla
- ¼ tsp. salt
- 3¾ cups flour
- raspberry jam
- 3½ to 4 cups powdered sugar
- 12 tsp. lemon juice
- Heat oven to 350 degrees.
- Cream the butter, sugar, salt, and vanilla in a mixer.
- Slowly add the flour and mix well.
- Roll the dough into small balls and place on a parchment lined cookie sheet.
- Press your finger, gently, in the middle of the ball to flatten and leave an indentation in the middle, to be a "pocket" for the jam.
- Fill each pocket with a dollop of jam. Remember, the cookies will spread a bit, so extra jam is good, so that it will spread too :)
- Bake for about 15 - 18 minutes, or until you see a slight hint of golden color on the cookie. Remove from oven and let cool.
- Meanwhile, mix the powdered sugar and lemon juice to make the icing.
- Using a pastry bag, squiggle the frosting across the tops of the cookies.
In a cookie mood?? Try these too!
My Favorite Sugar Cookie
Chocolate Turtle Cookies
Peanut Butter Cookies
Chocolate Chip Pumpkin Cookies with Buttercream Frosting